Description
A hearty and comforting plant-based vegetable meatloaf featuring lentils, quinoa, and sautéed vegetables with a tangy balsamic glaze.
Ingredients
- 1 cup cooked lentils
- 1 cup cooked quinoa
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup grated carrots
- 1 cup chopped mushrooms
- 1 bell pepper, chopped
- 1/2 cup breadcrumbs
- 1/4 cup ground flaxseed mixed with 3/4 cup water (flax egg)
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, sauté the onion, garlic, carrots, mushrooms, and bell pepper until softened.
- In a large bowl, combine the cooked lentils, quinoa, sautéed vegetables, breadcrumbs, flax egg, balsamic vinegar, soy sauce, thyme, oregano, salt, and pepper. Mix until well combined.
- Transfer the mixture into a loaf pan and shape it into a loaf.
- Bake for 45-50 minutes, or until firm and cooked through.
- Let it cool for a few minutes before slicing. Serve warm with additional balsamic glaze if desired.
Notes
Consider adding grated or shredded vegetables to boost moisture and nutrition. Let the mixture rest before baking for better flavor melding.